For my first recipe I decided to start with a Paleo reconstruction of a childhood favorite side dish of mine, Chinese Stir-Fried Rice. This recipe is gluten, grain, dairy, and soy free. This brings me back to the days of scarfing down half a plate of chicken fried rice, but without the msg and carb crash.
3 1/2 tablespoons of Coconut Oil/ Ghee/ Butter/ or Lard
3 cloves of pressed and chopped garlic
1 Head of Cauliflower
3 chopped green onions/ scallions
1/3 cup of Coconut Aminos
Pink Himalayan Sea Salt
Cast Iron Pan
Ninja Food Processor
To start place a seasoned cast iron pan on medium to medium low heat and once it lightly smokes add 1/2 tablespoon of the fat of choice (today it’s coconut oil). Once this melts, crack in the egg, break the yolk and flip when ready for a broken over easy egg.
While the egg is cooking, divide your cauliflower head into chunks and run through a food processor until the pieces resemble that of ordinary rice. Once the egg is cooked set it aside, and chop into small chunks.
Add the remaining oil to the pan and once hot, add the garlic, and twist three cracks of pepper into the pan, followed by a crack of the Sea Salt. (This allows the digestive qualities of the pepper to permeate throughout the oil and distribute it among the food.) Allow this to cook for about 3 minutes.
Add “riced” cauliflower and white parts of onions to pan, and mix among the oils, cooking for 3-4 minutes before adding the coconut aminos. Once added, cook this for another 10 min, stirring regularly to avoid the vegetables from sticking to the pan too soon.
Once the cauliflower is soft, turn up the heat to medium high and throw the chopped egg and remaining scallions in the pan. Continue for 2-3 minutes and scrape up what sticks to the pan. (This will add a crispy texture and rich flavour to the dish.)